Neapolitan pizza comes from Naples, Italy. It’s famous for its thin, crispy, and light crust. Making Neapolitan Pizza Dough Recipe at home is rewarding. It lets you enjoy the true taste of Italian pizza.
In this guide, we’ll show you how to make a homemade pizza crust. It will be just like the Neapolitan style.
Key Takeaways
- Neapolitan pizza dough recipe is known for its crisp outside and airy inside. It has a perfect chew.
- The dough uses a poolish starter. This adds texture, flavor, and creates unique bubbles.
- Real Neapolitan pizza is baked in a wood-fired oven. The temperature is between 800 to 1000 degrees Fahrenheit.
- Use Tipo “00” flour for the dough. It makes the crust soft and fluffy.
- It’s important to ferment and proof the dough right. This is key for a perfect Neapolitan crust.
Understanding Authentic Neapolitan Pizza Dough Recipe
Neapolitan pizza is a beloved dish from Italy, known for its rich history and unique taste. It comes from Naples and follows strict rules set by the Neapolitan Pizza Association (AVPN). The dough is made with flour, water, salt, and yeast. It’s fermented slowly, which makes it special.
Origins and Tradition
The story of Neapolitan pizza began in the 18th century. It was loved by the working class in Naples. Today, it’s a national favorite, thanks to the AVPN for keeping its neapolitan pizza history and traditional pizza napoletana alive.
What Makes It Different from Other Pizzas
neapolitan pizza dough recipe is known for its small size and thick crust. It uses only the best ingredients. The dough is made to be light and slightly charred, making it a true authentic italian pizza.
Key Characteristics of Neapolitan Style
Neapolitan Pizza Dough Recipe has some key features:
- Dough made with just four ingredients: flour, water, salt, and yeast
- High hydration level, typically around 60-65%
- Slow fermentation, often taking 16-24 hours
- Baking in a wood-fired oven at extremely high temperatures (800-900°F)
- Characteristic chewy and slightly charred crust
- Simple toppings like tomato sauce, fresh mozzarella, and basil
These elements, along with its neapolitan pizza history, make Neapolitan pizza a unique and authentic treat.
Essential Ingredients for Perfect Neapolitan Pizza Dough Recipe
Making a real neapolitan pizza dough recipe at home begins with the right stuff. You need neapolitan pizza flour, water, salt, and yeast. Let’s look at each key ingredient:
- Neapolitan Pizza Flour (Tipo 00 Flour): The heart of Neapolitan pizza is 00 flour, like Caputo Pizzeria flour. It’s finely milled and has less protein. This makes the crust soft and chewy.
- Water: You need cold, filtered water for the dough. This cool water helps the dough rise slowly. It makes the flavors more complex.
- Salt: Sea salt is the traditional pick, but any salt will do. Just adjust the recipe as needed.
- Yeast: Active dry yeast is best. It lets the dough ferment longer. This makes the crust taste better.
These pizza dough ingredients come together to make a real neapolitan pizza dough recipe. With the right mix and technique, you’ll soon make great homemade Neapolitan pizza dough.
| Ingredient | Typical Quantity | Purpose |
|---|---|---|
| Neapolitan pizza flour (Tipo 00) | 500g | Provides the ideal texture and structure for Neapolitan pizza |
| Water | 300-325ml | Hydrates the dough and facilitates a slow rise |
| Sea salt | 10g | Enhances flavor and aids in gluten development |
| Active dry yeast | 2-3g | Leavens the dough for a light and airy crust |
With neapolitan pizza flour, water, salt, and yeast, you’re ready to make a perfect Neapolitan pizza at home.
Required Equipment and Tools
Making a perfect Neapolitan-style pizza at home needs special tools. You don’t need a dedicated pizza oven, but it’s the best choice. A regular oven can also make great pizza with the right tools.
Pizza Ovens and Alternatives
A pizza oven can get up to 500°C (900°F). These ovens use wood, gas, or electricity for the high heat. This heat is key for a chewy crust and well-cooked toppings.
Without a pizza oven, a regular oven with a pizza stone works well. The stone helps cook the crust like a pizza oven, making it crispy and even.
Essential Tools for Success
- A pizza peel is key for moving the dough and pizza into and out of the oven.
- Kitchen shears make it easy to cut the pizza into slices.
- A dough scraper is great for dividing, shaping, and handling the dough.
Temperature Control Methods
Keeping the oven at the right temperature is crucial. Professional ovens can hit 500°C (900°F). Home ovens should be at least 450°C (850°F) for the best crust. Watch the oven temperature closely and adjust it if needed.
Neapolitan Pizza Dough Recipe
Making the perfect homemade pizza dough for a Neapolitan-style pizza is an art. It’s all about the right ratios and careful dough preparation. Here’s a recipe to make restaurant-quality easy pizza dough at home.
The recipe starts with 6.5 cups (2 pounds) of double-zero (00) flour. This flour is known for its high protein and fine texture. You’ll also need 3 cups (1.5 pounds) of cool water, 1.5 tablespoons (0.6 ounces) of salt, and 4 teaspoons (0.4 ounces) of dry active yeast.
- Start by mixing the wet ingredients – water and yeast – until the yeast dissolves.
- Slowly add the flour, kneading the dough for 15-20 minutes. It should become smooth and elastic.
- Cover the dough and let it rest for 1 hour. Then, refrigerate it for at least 24 hours, up to 72 hours for the best flavor.
This recipe makes about 8 ounces of dough per ball, ideal for individual Neapolitan-style pizzas. The long fermentation makes the crust fluffy, tender, and slightly chewy. These are the qualities of a true Neapolitan pizza.
“The key to a great Neapolitan pizza lies in the dough – its texture, flavor, and rise are everything.”
Mastering the Fermentation Process
To make perfect Neapolitan pizza at home, you need to master the fermentation process. Cold fermentation is the best method for this pizza dough. First, the dough rests for a bit, then it’s divided into 8-ounce balls. These balls are lightly coated in olive oil and kept in the fridge.
The fermentation stage should last at least 24 hours. But, it can go up to 72 hours for a deeper flavor. Longer times help create the crust’s signature leopard spots.
It’s important to watch the dough’s temperature during fermentation. Colder temperatures, like 40-45°F, slow down fermentation. Warmer temps can make the dough rise too fast.
The long cold fermentation improves the dough’s flavor and structure. This makes it easier to stretch and shape without breaking. Mastering this step will help you make Neapolitan pizza at home.
Dough Shaping and Stretching Techniques
Learning to pizza dough stretch is key for a perfect thin-crust Neapolitan pizza at home. The traditional way is to hold the dough in your hands. Let it stretch and form a circle naturally.
Traditional Hand-Stretching Methods
To get the classic hand-stretched pizza look, divide the dough into parts. Hold each part in your hands, letting it stretch under its own weight. Rotate and stretch it until it’s about 12 inches wide. Aim for a thin base and a thicker crust on the outside.
Common Mistakes to Avoid
- Overworking the dough: This can make the crust dense and tough.
- Using a rolling pin: It kills the air pockets and texture, making the crust flat and lifeless.
Achieving the Perfect Thickness
The crust should be about 1/4 inch thick for a Neapolitan pizza. This requires practice and gentle handling. Don’t overstretch the dough to avoid tears or a too-thin crust.
“The key to a perfect Neapolitan pizza is in the dough. Mastering the hand-stretching technique is the foundation for creating that signature thin, crispy crust.”
Baking Methods and Temperature Control
Temperature control is key to baking the perfect Neapolitan-style pizza. Traditionally, these pizzas are baked in a wood-fired oven at 450-500°C (840-930°F). This high heat cooks the pizza in just 60-90 seconds. It makes the crust crispy and the inside soft and chewy.
If you don’t have a wood-fired oven, you can still get great results. Preheat a pizza stone or steel in your home oven to 250°C (480°F) or higher for 45 minutes. This high-heat environment helps the pizza cook quickly and get a crisp crust.
In a home oven, baking takes longer, 4-8 minutes. The exact time depends on your oven’s temperature and dough thickness. To cook evenly, rotate the pizza a few times. Watch it closely to avoid burning.
Mastering temperature control lets you make a true wood-fired pizza oven pizza at home. You’ll get the perfect high-heat pizza cooking and pizza baking techniques for a real Neapolitan-style pizza.
“The key to a perfect Neapolitan pizza lies in the intense heat of the oven, which allows the dough to cook quickly and develop that signature charred, bubbly crust.”
Conclusion
Learning to make perfect Neapolitan pizza at home is a journey. It needs dedication, focus, and a love for real Italian food. Finding the best homemade Italian pizza ingredients and following the fermentation process are key. Each step is important for a true authentic pizza making experience.
Even without a wood-fired oven, you can still make great Neapolitan-style pizzas at home. Just be patient, keep practicing, and always aim for quality. This way, you can make a pizza that tastes just like the ones from Naples in your kitchen.
Start your perfect Neapolitan pizza making adventure. Let it fill your kitchen with amazing smells and tastes. Enjoy making an authentic, homemade Italian pizza that’s as good as any pizzeria’s. Bon appétit!
FAQ
What is Neapolitan pizza?
Neapolitan pizza comes from Naples, Italy. It’s made with simple ingredients and traditional methods. The crust is thin, crispy, and light.
What are the key ingredients for Neapolitan pizza dough?
The dough needs Italian Tipo 00 flour, water, salt, and yeast. Tipo 00 flour makes the crust soft and chewy.
What equipment is needed to make Neapolitan pizza at home?
You’ll need a pizza oven or a regular oven with a broiler. Also, a pizza stone, peel, and kitchen shears. A dedicated pizza oven is best, but a regular oven works too.
What is the Neapolitan pizza dough recipe?
The recipe calls for 6.5 cups of 00 flour, 3 cups of cool water, 1.5 tablespoons of salt, and 4 teaspoons of yeast.
How important is the fermentation process for Neapolitan pizza dough?
Cold fermentation is key for Neapolitan pizza dough. It should last at least 24 hours. Longer fermentation, up to 72 hours, enhances flavor and air bubbles.
What are the proper techniques for stretching Neapolitan pizza dough?
Stretching the dough right is essential. Hold it in your hands and let it stretch naturally. Shape it into a circle, keeping the center thin and the edges thicker.
What are the baking requirements for Neapolitan pizza?
Traditionally, Neapolitan pizza is baked in a wood-fired oven at 450-500°C. For home ovens, preheat a pizza stone at the highest setting for 45 minutes.
Neapolitan Pizza Dough Recipe
Equipment
- Pizza oven or home oven with pizza stone
- Pizza Peel
- Kitchen shears
- Dough scraper
Ingredients
- 6.5 cups 2 pounds Tipo 00 flour
- 3 cups 1.5 pounds cold water
- 1.5 tablespoons 0.6 ounces salt
- 4 teaspoons 0.4 ounces active dry yeast
Instructions
Prepare Dough Starter:
- In a large bowl, mix cold water and yeast, allowing yeast to dissolve.
Mix Ingredients:
- Gradually add the Tipo 00 flour and salt, stirring to combine. Knead the dough by hand or with a dough hook for 15-20 minutes, until smooth and elastic.
First Rest:
- Cover the dough and allow it to rest at room temperature for 1 hour.
Cold Fermentation:
- Transfer the dough to a fridge-safe container. Refrigerate for at least 24 hours, up to 72 hours for optimal flavor and texture.
Divide Dough:
- After fermentation, divide the dough into 8-ounce balls and coat them lightly in olive oil. Let the dough balls come to room temperature.
Preheat Oven:
- If using a home oven, preheat with a pizza stone to 250°C (480°F) or higher for 45 minutes.
Shape Dough:
- Hold each dough ball, letting it stretch under its weight. Shape into a 12-inch round with a thicker outer edge.
Bake Pizza:
- Bake in a wood-fired or preheated oven at high temperature for 60-90 seconds (or in a home oven for 4-8 minutes), rotating as needed for even cooking.
Notes
- These values can vary depending on the specific ingredients used and the portion size.
- The above values are based on the following typical ingredients:
- 500 g of flour (high-protein flour),
- 325 ml of water,
- 10 g of salt,
- 2 g of yeast.
- The nutrition data primarily focuses on the dough itself and does not include toppings.
Nutrition
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